Mint Mango Curd

Mint Mango Curd

It took me a little while to get this recipe posted – I actually made this last week sometime. When I received 4 mangos in the week before last’s FFTY box, I was more than a little boggled about what I should do with them. When I started trolling around the blogosphere though, I saw some interesting ideas – and now I’m a little bummed that they’re gone, since that means I can’t try them out in some of the other neat recipes I saw. (Atleast, until the next time they come in my box!)

Mint and Lemon

I saw this post over at Smitten Kitchen for Mango Curd, and I just knew that of all the mango recipes I’d seen, I had to try making a curd. Of course, I can never leave well enough alone, so I did change up a few things. I didn’t have any limes, so I used a lemon. I added some lovely fresh mint to the mix, and took the suggestion from the initial recipe to reduce the sugar. All in all, I ended up with a delicious, creamy curd, and if I hadn’t been overloaded with the other sweets that I’ve made this week (Mango Ice Cream, Creamsicle Bread Pudding, and PB Oatmeal Chocolate Chunk Cookies) I could totally see using this as a filling for a cake like they did at Smitten Kitchen. But instead of making more sweets, I used it in a fruit salad and just simply spread on a slice of No-Knead Bread.

straining mango mint puree

In fact, I took the curd and bread, along with some Chard Pesto with me to the most recent DVP meet & greet as well – where it was well received. I was told that it was the best Mango Curd they’d ever had. Although – they also said it was the ONLY mango curd they’d ever had – so the results may have been skewed. At any rate, I think it’s delicious.

egg yolks and mango puree

Ingredients:

  • 1 Mango – Peeled and seeded
  • 1/3 cup Sugar
  • 1 lemon, juiced and zested
  • 1/4 cup Fresh Mint
  • 4 egg yolks
  • 1/4 tsp Kosher Salt
  • 1/2 cup Butter; cut in to small pieces and chilled

Method:

  • Puree the Mango, Sugar, lemon juice and zest, salt and mint together in blender or food processor
  • Strain through a fine sieve in to a bowl that can sit be placed over a pot of simmering water, pressing on the solids to remove as much liquidy goodness as possible
  • Discard Solids
  • Bring a pot of water to a simmer
  • Whisk egg yolks in to strained mango mixture
  • Place the bowl of mango mixture over the pan of simmering water (ie make a double boiler) and whisk until thickened – about 10 minutes
  • Remove the bowl from the heat and begin whisking in the butter, one piece at a time – returning to the heat as neccessary to incorporate all the butter.
  • Transfer to a container and allow to sit on the counter until cooled and then refrigerate for several hours or overnight

5 Responses to “Mint Mango Curd”

  1. Sounds lovely, I've never had such a thing.

  2. [...] Mangos РMango Curd and a Ginger Rosemary Mango Ice [...]

  3. Hi there!

    I hadn't either – but it's really very good! Now I'm starting to wonder what other types of fruit might make a good curd. ;-)

  4. I'm making a mango curd today, and I see that you changed the recipe to “refrigerate several hours OR overnight” — was your mango curd the right consistency after a few hours? I wish I'd have remembered to make it last night, but didn't realize the original recipe said to refrigerate overnight!

  5. It just needed to chill for a couple of hours. I made it late one evening and refrigerated it overnight, but I think that 2-3 hours in the fridge would be enough.

    Del

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